Roast Chicken with Leeks and Peas

Hello and welcome! Spring has definitely sprung here in Athens. We are right in the middle of pine pollen season; which is quite the production. For about 2-3 weeks, the pine trees release their bright green pollen and everything (I mean everything) is coated in a green dusting of pollen. I learned a lesson not to bother sweeping and wiping it until the trees are through, because by the time one is finished cleaning, the pollen has collected again. A futile effort on my part. Ah well, let’s move on to some green I can get behind– Roast Chicken with Leeks and Peas.

Coriander Chicken

To start, pat the chicken thighs dry and season the meat side of the bone-in, skin-on chicken thighs with ground coriander. Sprinkle a pinch of kosher salt over the thighs, then flip them over. Season the skin side of the thighs with more kosher salt.

Preheat the oven to 350 degrees. Let the seasoned thighs sit while you prep the rest of the ingredients. We have five strips of lemon zest; 2-3 large leeks (the white and light green parts) sliced about 1/4-inch thick; 2 bay leaves; 4 garlic cloves, thinly sliced; 1 cup frozen peas; 1/3 cup dry white wine; and 1.5 cups chicken broth.

Heat 2 tablespoons olive oil in a braiser or a large, oven-safe high-sided skillet, over medium heat. Place the chicken thighs, skin side down in the skillet. Brown the thighs, undisturbed until they release easily from the pan, about 5 minutes. Continue to cook skin side down for another 5 minutes. periodically, move the chicken thighs around to ensure even browning. Then transfer the thighs to a clean plate, skin side up.

Use a spoon to scoop out all but about 2 tablespoons of the fat in the skillet. Return the heat to medium and add the leeks and the garlic to the pan. Stir occasionally until the leeks have slightly softened, about 3 minutes. Then add the lemon zest and the bay leaves. Cook for about 30 seconds, just until fragrant.

Pour the white wine in the skillet and use a wooden spatula or spoon to stir and scrape up the brown bits from the pan. Cook until the wine is nearly all evaporated, about 3 minutes. Then pour in the chicken broth. Give it a stir and bring to a simmer.

Time to Braise!

Now, add the chicken thighs bak to the skillet, skin side up.

Carefully transfer the pan to the oven. Set a timer for 15 minutes. At the 15 minute mark pull the skillet from the oven. Add the frozen peas to the skillet, around the chicken thighs. Use a silicone spatula to gently stir the peas into the braising liquid.

Place the pan back in the oven and roast for another 5-7 minutes, until the peas are heated through and the chicken thighs are fully cooked.

Serving the Roast Chicken with Leeks and Peas

To garnish and make a pretty presentation, use tongs to transfer the chicken thighs to a plate. Ladle the braising liquid and veggies into a wide, shallow serving dish. Then nestle the chicken thighs on top of the veggies and braising liquid, taking care to keep the crispy skin from getting wet.

Garnish with torn mint leaves, flaky finishing salt and a sprinkling of sumac.

You can serve this with roasted potatoes, rice, pasta…anything you like, really. Another great option is to serve over individual portions of spring mix lettuces. The braising liquid is fresh and savory; it would be a delicious warm dressing over greens.

I hope you give this Roast Chicken with Leeks and Peas a try. It’s really light and flavorful; Spring-like with its colors and fresh leek flavor. The mint leaves add another layer of freshness. If you’re looking for another great roast chicken dish with fabulous onion flavor, try One Pan Honey Glazed Chicken with Shallots. I hope Spring has sprung in your neck of the woods, as we make our way toward April. Take care and be well, xo Kelly

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Roast Chicken with Leeks and Peas

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Dinner, Main Course – American

By Original Recipe by: Katie Jackson, Nick Perkins, and Aaron Crowder – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 35 Minutes – Total Time: ~45 Minutes

Richly flavored with leeks and garlic, studded with peas and mint, this roast chicken dish comes together quickly in one pan – flavorful and fresh!

Ingredients

• 4-6 Skin-on, Bone-in Chicken Thighs (about 2.5 lb. total)
• 1 tbsp. Ground Coriander
• Kosher Salt
• 2 tbsp. Extra-Virgin Olive Oil
• 2-3 Large Leeks, white and pale green parts only, sliced 1/4-inch thick
• 4 Garlic Cloves, thinly sliced
• 5 1-inch long Strips Lemon Zest
• 2 Bay Leaves
• 1/3 cup Dry White Wine
• 1.5 cups Low-sodium Chicken Broth
• 1 cup Fresh (or frozen, thawed) Peas
• 1 cup Mint Leaves, torn if large
• Flaky Finishing Salt
• Pinch of Sumac

Instructions

1

Preheat the oven to 350 degrees.

2

To start, pat the chicken thighs dry and season the meat side of the bone-in, skin-on chicken thighs with ground coriander. Sprinkle a pinch of kosher salt over the thighs, then flip them over. Season the skin side of the thighs with more kosher salt.

3

Heat 2 tablespoons olive oil in a braiser or a large, oven-safe high-sided skillet, over medium heat. Place the chicken thighs, skin side down in the skillet. Brown the thighs, undisturbed until they release easily from the pan, about 5 minutes. Continue to cook skin side down for another 5 minutes. periodically, move the chicken thighs around to ensure even browning. Then transfer the thighs to a clean plate, skin side up.

4

Use a spoon to scoop out all but about 2 tablespoons of the fat in the skillet. Return the heat to medium and add the leeks and the garlic to the pan.

5

Stir occasionally until the leeks have slightly softened, about 3 minutes.

6

Then add the lemon zest and the bay leaves. Cook for about 30 seconds, just until fragrant.

7

Pour the white wine in the skillet and use a wooden spatula or spoon to stir and scrape up the brown bits from the pan. Cook until the wine is nearly all evaporated, about 3 minutes. Then pour in the chicken broth. Give it a stir and bring to a simmer.

8

Now, add the chicken thighs bak to the skillet, skin side up.

9

Carefully transfer the pan to the oven. Set a timer for 15 minutes. At the 15 minute mark pull the skillet from the oven. Add the frozen peas to the skillet, around the chicken thighs. Use a silicone spatula to gently stir the peas into the braising liquid.

10

Place the pan back in the oven and roast for another 5-7 minutes, until the peas are heated through and the chicken thighs are fully cooked.

11

To garnish and make a pretty presentation, use tongs to transfer the chicken thighs to a plate. Ladle the braising liquid and veggies into a wide, shallow serving dish. Then nestle the chicken thighs on top of the veggies and braising liquid, taking care to keep the crispy skin from getting wet.

12

Garnish with torn mint leaves and a sprinkling of flaky finishing salt and sumac.

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